I'm assumig by "browning", you mean the equivalent of, say, adding a splash of water and nuking for 15 or 30 seconds. Not feasible because it takes a while to get the temp up. I'd steam it in a dutch oven for a minute or so at a time. I've made some scratch cinnamon rolls in mine. By "scratch", I'm referring to what I had to do to get that paper Pillsbury tube open, of course, but they turned out pretty good. The problem is that seven of those fit in a 8 inch pan real nicely, but don't divide into 2 or 3 real nicely.

The temperature gets to about 350 in the one I built, and I gauge doneness by eye alone, which has led to some disasters when I didn't thaw this or that first.

Never mind how I know about lining the box with aluminum foil completely, too. That sucker gets pretty hot. I'd guess about 350 F or 375 F, and I can't lower the temp. I'm thinking that if I open the door a little, that'll work, but it doesn't. It just refuses to heat up completely.

By "Browning" I mean like putting meat in a frying pan or on the brill to get the outside seared and brown in color as opposed to just microwaving and the outside is just grey. I understand some of the newer microwaves and radient/convection cookers do "Brown" the meat.

That WOULD be feasible, but don't try to pre-heat your oven. The heat needs to transfer to what you're cooking or the plastic that the sun actually enters through can melt. Another never-mind-how-I-know-that moment.

I love to eat raw sweet corn just as I pick it. Sometimes I wind up standing in the garden tossing the cobs aside after eating four or five of those Peaches and Cream Bi-color or Silver Queen Xtra Sweets. We didn't do sweet corn this year because the fruit orchard has demanded so much of our time, but luck went our way...

We have a neighbor who decided that his corn patch was more than his bad-back could handle, so he notified his family and neighbors (us) that he would allow "U-Pick" for only $2 a dozen. We picked 6 dozen of his large yellow ears (specie unknown). They were very large ears, but sweet as opposed to "Roastin' ears" (immature Field Corn). They had a lot of strong 'Corn' flavor. We blanched the ears, then cut the kernels off the cob and froze them in 1 lb. bags.

Ten days later he called us to tell us his Silver Queen Xtra Sweet was ready, so off we went again. We selected 6 dozen of the largest ears we could find...we were the first folks to pick in this patch, so it was "Good Pickin's". He counted about 14-15 ears in a dozen (His Math!) so we got a real bargain.

Bill suggested we try to 'put-up' the Silver Queen the way his wife does it. They cut the corn off the ears and then scrape the remants from the ears into the cut corn in a pot. To 16 cups of cut corn he adds one cup of canned milk and a stick and a half of Butter, and a half cup of sugar, and a teaspoon (estimated) of salt. Bring the whole mess to a boil and cook for ten minutes or so. Let it sit for a bit to cool then bag it for the freezer.

We did it his way and got several one-gallon bags of corn in the freezer. We tried the leftovers from the pot for dinner a few nights ago and were amazed at how good it is. I would label it a cross between creamed corn and corn-pudding. Great Summer veggie use and really a bargain at $2 a Bakers Plus Dozen!

Al, that sounded real good me to me. Mamaw Smith alway scraped the cob after she cut the kernels off. I hate to see the corn season end.

We have been feasting on silver queen and silver king locally grown corn for about 3-4 weeks. Last night I was alone and made 8 ears and ate ALL of them (today, I am thinking that wasn't the smartest thing to do)

We have been feasting on silver queen and silver king locally grown corn for about 3-4 weeks. Last night I was alone and made 8 ears and ate ALL of them (today, I am thinking that wasn't the smartest thing to do)

The taste and pleasure I get from eating (and over-eating) 'real' sweet corn slathered in fresh melted butter and sprinkled with some salt is worth a day or two of "window shattering irregularity"!

The largest of the local festivals, Lanesville's Heritage Days in Mid-September and New Albany's Harvest Homecoming at the end of September both offer tons of great Fair Food. High on my list to search out at both events are the 'Roasting Ears' Booths. Great eating, even if it is a drippy mess !

We have been feasting on silver queen and silver king locally grown corn for about 3-4 weeks. Last night I was alone and made 8 ears and ate ALL of them (today, I am thinking that wasn't the smartest thing to do)

......... High on my list to search out at both events are the 'Roasting Ears' Booths. Great eating, even if it is a drippy mess !

I've never been much into roasting corn. I prefer boiled or steamed. I've been told that part of my "problem" is that corn to be roasted should be more mature than for boiling. I have also been told that "Ruby Queen" (Burpee) is an especially good roasting corn. I've let some Ruby Queen mature, and will roast some tonight. IMO, as a boiling corn, Ruby Queen is very average, and not nearly as good as the Mirai mentioned earlier in this thread. Ruby Queen, is, however, beautiful to look at. It will lose it's beautiful color when boiled, but stays a ruby pink when roasted. We will see,,,,,,,and I will report.

UPDATE Ruby Queen is , indeed, a good roasting corn. I shucked it and put it on the grill. I turned it a few times and took it off after a few kernals started to turn black. (actually more "fire grilling" than roasting?). The corn retained it's beautiful color, and tasted great. This corn was past it's prime for boiling but it grilled great. I'm going to pitch it to a few restaurants next year. As an aside, I've never made much money selling to restaurants. Quantities are too small and delivery is too expensive.

What people here haven't indicated is that by soaking the ears of corn in cold water (I do for several hours...not just 30 minutes), there is a flavor that is driven out of the husk into the ear that only compliments the already delicious corn taste.

Like others, I peel the husks clear back and remove the silks. I don't mess with pulling one husk off, but just take some burlap twine and tie the husks back in place. When you soak the ears, the twine is also soaked preventing it from starting on fire as the ears roast.

Back about a couple of months ago when good corn was at its peak in East Tennessee, I would buy it as fresh as possible, remove the silk and reposition the husk after I had buttered it. I put it on the grill while I was doing steak, burgers and hot dogs and let it stay there until the main product was cooked. I removed the corn with the husk charred. It was very very sweet and tasty.

Corn on the cob has gone upscale....Dean and Deluca has corn for grilling on pg 2 of the new catalog. A set of 6 ears is $36. The catalog (vice the urban stores) is based in Kansas, so I expect that they can ship some very nice corn. They are not selling any to me...........

Corn on the cob has gone upscale....Dean and Deluca has corn for grilling on pg 2 of the new catalog. A set of 6 ears is $36. The catalog (vice the urban stores) is based in Kansas, so I expect that they can ship some very nice corn. They are not selling any to me...........

Good God. $6 per ear. For $6 you can buy a good 30-40 ears off the roadside right now.

Corn on the cob has gone upscale....Dean and Deluca has corn for grilling on pg 2 of the new catalog. A set of 6 ears is $36. The catalog (vice the urban stores) is based in Kansas, so I expect that they can ship some very nice corn. They are not selling any to me...........

Good God. $6 per ear. For $6 you can buy a good 30-40 ears off the roadside right now.

I wonder, is that $6 an ear PLUS shipping???????????Reminds me of the old joke:Lady to Farmer: "Is that $6 an ear? That's outrageous!Farmer to Lady: "Yep it is, but I only need to sell one!"

Corn on the cob has gone upscale....Dean and Deluca has corn for grilling on pg 2 of the new catalog. A set of 6 ears is $36. The catalog (vice the urban stores) is based in Kansas, so I expect that they can ship some very nice corn. They are not selling any to me...........

Good God. $6 per ear. For $6 you can buy a good 30-40 ears off the roadside right now.

They only thing outragous this year was okra and that topped $3.00/LB. Corn went up $0.50/DZ this year not bad,Melons stayed the same, Tomatoes went up, when all the scares where out there, all the way to $0.90/LB. But alas they went back down after the market tomatoes were released. Cabbage same as last year. Hate to see what Pecans do.

Originally posted by Sundancer7 Back about a couple of months ago when good corn was at its peak in East Tennessee, I would buy it as fresh as possible, remove the silk and reposition the husk after I had buttered it. I put it on the grill while I was doing steak, burgers and hot dogs and let it stay there until the main product was cooked. I removed the corn with the husk charred. It was very very sweet and tasty.

If it's just me and/or BBM, I do that as well, but if it's for more than that, you put your own stuff on your own corn.

Sweet Corn season for the year is over here in Illinois(or at least for me).

I was able to consistantly get a dozen ears of peaches and cream sweet corn for $3.50 for a dozen ears. Now to wait until next August before I consume any more sweet corn, it just isnt the same, or worth it if I cant eat fresh Illinois sweet corn.

Here in south-central Pennsylvania, we have two or three weeks left until the local sweet corn is gone. As long as it's available, we'll be buying a dozen at least twice a week, eating what we want, and cutting the rest off for freezing. The frozen isn't as good as fresh, but it's better than anything I've found at the supermarket.